Error events identifying method for cooking equipment in large-scale catering establishment, involves directly comparing characteristic variables detected in examination conditions with each other and with reference value

The method involves detecting temporal reaction of a measured value e.g. temperature level and humidity, on a nozzle activity in two examination conditions, where nozzle activity is present when the fluid in the form of impact or interval flows through nozzles (20, 32, 41) and the nozzle activity is...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	KLING, JUDITH, KLASMEIER, JUERGEN, LAUTERBACH, KATRIN
Format:	Patent
Sprache:	eng ; ger
Schlagworte:	BLASTING DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION HEATING LIGHTING MECHANICAL ENGINEERING OTHER DOMESTIC STOVES OR RANGES RANGES VENTILATING WEAPONS
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